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Easy Chicken and Broccoli Noodle Stir Fry

Easy chicken and broccoli noodle stir fry is one of our family’s favourite weeknight meals. It’s loaded with saucy delicious chicken bites, crunchy broccoli, and bouncy noodles. Let’s slurp! 

Easy Chicken and Broccoli Noodle Stir Fry. It's full of flavour and texture. Ready in 15 mins. | MyKoreanKitchen.com

I’m in love with my latest creation – chicken and broccoli noodle stir fry. My family gives two thumbs up for this dish too!

Why Do We Rave About These Simple Stir Fried Chicken And Broccoli Noodles?

-It’s so easy and quick to prepare (ready in 15 mins!), so it’s great for a busy weeknight’s meal.

-It’s loaded with savoury flavour and texture. After your first bite, you will fall in love with it instantly too!

-All  ingredients are very readily available. You don’t even need to visit a Korean grocery store!

-This recipe is also perfect for when you’re doing your routine fridge clean ups, meaning, you can substitute your veggies and meat wholeheartedly.

How to Make Easy Chicken and Broccoli Noodle Stir Fry | MyKoreanKitchen.com

Speaking of fridge cleaning, that’s how I derived this recipe. 🙂 Well, at least partly.

When I make spicy food for my family (usually for me and my husband), I try to make a similar dish that’s not spicy so that my little girl can have it instead.

A few months ago, I made Kimchi Udon Noodle Stir Fry for us adults but for my daughter, I didn’t know what to give her.

So I checked my fridge for available ingredients and it happened to be chicken, broccoli, and capsicum/bell pepper. Then I borrowed the sauce idea from my Sticky Honey Soy Chicken Drumsticks. And the result was kaboom!

Since then, this chicken and broccoli noodle stir fry became our family’s favourite meal.

It’s cumbersome to create two different meals in one night, but then again, I usually end up with two completely different and creative dishes. Lately, this is how my recipe development process starts. Lol.

Anyway, I hope you give this one a try soon and let me know what you thought of it!

15 Minute Easy Chicken and Broccoli Noodle Stir Fry | MyKoreanKitchen.com

Ingredients for Easy Chicken and Broccoli Noodle Stir Fry (2 servings)

Main

  • 2 packs udon noodles (440g/15.5 ounces) (or your choice of noodles)
  • 300g/10.5 ounces skinless chicken thigh fillets, chopped into small pieces
  • 1 broccoli (280g/9.8 ounces), florets separated and cut into even sized pieces
  • 1/2 small (45g/1.6 ounces) red bell pepper, julienned
  • 1 tsp roasted sesame seeds
  • Some cooking oil (I use rice bran oil)

Sauce (Mix these in a bowl)

  • 2 Tbsp oyster sauce
  • 2 Tbsp soy sauce
  • 2 Tbsp honey
  • 1 tsp minced garlic
  • 2 tsp sesame oil

*1 Tbsp = 15 ml

How to Make Easy Chicken and Broccoli Noodle Stir Fry

1.Marinate the chopped chicken in the sauce (while the other ingredients are getting prepared) and set aside. Heat a pan/skillet on medium-high heat and once heated add some cooking oil and spread it thinly. Add the chicken (and any remaining marinade) and cook until 60% of the meat is cooked (about 5 mins). Stir occasionally.

Easy chicken and broccoli noodle stir fry - stir frying chicken

2. Boil the udon noodles per the manufacturer’s instructions. Drain the water. Set aside. (Ideally, step 1 and step 2 should start at the same time so that you use the fresh, warm and not sticky noodles.)

Easy chicken and broccoli noodle stir fry - Boiled noodles

3. Add the broccoli and the red bell peppers into the skillet and stir. Cook until the chicken is nearly (98%) cooked. Add the boiled udon noodles and stir occasionally. Once the chicken is fully cooked, garnish with the sesame seeds then serve.

Easy chicken and broccoli noodle stir fry - stir frying broccoli

Easy chicken and broccoli noodle stir fry | MyKoreanKitchen.com

Easy Chicken and Broccoli Noodle Stir Fry. It's full of flavour and texture. Ready in 15 mins. | MyKoreanKitchen.com

Easy Chicken and Broccoli Noodle Stir Fry

Easy and delicious chicken and broccoli noodle stir fry
4.84 from 12 votes
Print Pin Rate
Course: Main
Cuisine: Asian
Keyword: chicken and brocolli stir fry, noodle stir fry
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Calories: 1415kcal
Author: Sue | My Korean Kitchen

Ingredients

MAIN

  • 440 g udon noodles (2 packs total), or your choice of noodles
  • 300 g skinless chicken thigh fillets (chopped into small pieces)
  • 1 broccoli (280g / 9.8 ounces), florets separated and cut into even sized pieces
  • 1/2 small red bell pepper (45g / 1.6 ounces), julienned
  • 1 tsp toasted sesame seeds
  • Some cooking oil (I use rice bran oil)

SAUCE (MIX THESE IN A BOWL)

Instructions

  • Marinate the chopped chicken in the sauce (while the other ingredients are getting prepared) and set aside. Heat a pan/skillet on medium-high heat and once heated add some cooking oil and spread it thinly. Add the chicken (and any remaining marinade) and cook until 60% of the meat is cooked (about 5 mins). Stir occasionally.
  • Boil the udon noodles per the manufacturer’s instructions. Drain the water. Set aside. (Ideally, step 1 and step 2 should start at the same time so that you use the fresh, warm and not sticky noodles.)
  • Add the broccoli and the red bell peppers into the skillet and stir. Cook until the chicken is nearly (98%) cooked. Add the boiled udon noodles and stir occasionally. Once the chicken is fully cooked, garnish with the sesame seeds then serve.

Notes

*1 Tbsp = 15 ml

Nutrition

Calories: 1415kcal
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.

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Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

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34 thoughts on “Easy Chicken and Broccoli Noodle Stir Fry”

  1. Made this a few weeks ago and my wife that usually hates everything Asian when it comes to cooking loved it. Tonight is take 2 and lets see if I can add a little more sesame seed oil. This was really good the first time around.

  2. Hello!
    Ive tried this recipe and it was super delicous. I’ll be making this stir fry for my Asian history class and I wanted to ask how would you call this recipe in Korean?

    • Hi Adriana, Great to hear you enjoyed my recipe! This dish isn’t strictly Korean, but if you want to give a Korean sounding name, you could call it dak udon bokkeum. Meaning chicken udon noodle stir fry. Hope this helps!

      • Hi again😁
        Well, my aunt wanted me to make this for her for dinner. I was wondering how
        much of everything do I have to buy to make a total serving of 7?

        • Hi Adriana, near the end of the post above, you will see a printable recipe card. There you can adjust the “serving” sizes by hoovering/dragging the displayed number with your computer mouse. That will show you updated ingredients quantity. Hope this helps!

  3. Delicious! I did marinate overnight and used chicken breast. I added roasted eggplant and spinach as veggies. I also made a spicy side sauce for those who can handle the heat to add to their plate. Will definitely make again!

  4. This was really delicious! Each member of my family told me multiple times how much they loved it, so I will definitely be making it again. I added oyster mushrooms and a little fresh ginger, since I had them on hand. I am also going to make your japchae recipe this week – with the success of this dish, especially looking forward to trying that too!

    • Hi Jophie, The sauce combination is written under the subheading “Sauce” (in the ingredients section). It includes oyster sauce, soy sauce etc. I marinated my chicken in there. 🙂

      • Dear Sue,

        Opps, sorry i thought that is the sauce for frying noodles, didn’t read carefully that it is for marinate chicken also…

        Thanks for your reply 🙂 Gonna try it out soon.

  5. This dish was very good as is, but Im thinking that zucchini noodles (Zoodles) would be a wonderful replacement for the Udon (even though I do love a good Udon noodle), but would really like to cut out some of the calories. Sure wish there was a nutritional value chart with these recipes.

    • Zoodles sounds like a good idea! I will try that as well. 🙂 As for a nutritional value chart, I find that it brings more trouble than good when I share it. There are so many nutritional value calculators and programs out there and they all give slightly different information. They also often don’t have a lot of Korean / Asian ingredients as well. What’s worse, people complain and rate my recipe low when the calories are different to their calculations. Even when the difference was only 4 calories!

      • Cant say as I blame you for not including the nutritional values under the circumstances. You certainly dont need that kind of frustrations of folks complaining. Thank you for telling me why you dont include them though, I have been curious for some time.

  6. Hi Sue:
    This was quick & easy with a very tasty marinade. Used chuka soba, out of udon-worked well. I can see doubling the recipe for company. Thanks for sharing….

    • Hi Lawrence, Is this a general question? or are you asking because your chicken turned out drier while trying this recipe? Usually overcooking dries chicken out but chicken thighs are still pretty good even if it’s slightly overcooked.

      • Hi!

        Yes general question. Even though I’m always very aware of overcooking chicken breast usually goes dry.

        Thigh filets should be better or maybe I should cook the chicken separately?

        • Chicken thigh is definitely a better option for stir frying. But if you like using breast fillets, cook them first then set aside. Then cook the vegetables and noodles. When all are cooked, combine the chicken with the vegetables and noodles briefly, then serve. Hopefully, this will help with keeping the chicken juicy.

  7. Another awesome recipe! It really was as quick and easy as you say it will be. I love the fact that I can substitute whatever meat and veggies I have on hand. I found that there wasn’t quite enough sauce for my taste (for the quantity of meat, veggies, and noodles) so while everything was finishing up, I made another “batch” and added it to the pot. I will be making this often in the future!

    • About the measuring spoon – majority of my subscribers responded with the same answer! (Most people preferred Tbsp over Tablespoon.) Thanks for your feedback. Hope you like it!

    • More soy sauce or hoisin sauce perhaps? I also read that some people use vegetarian oyster sauce that’s made with mushrooms. (I’ve never tried this one myself though). Whatever substitues you may use, the taste won’t be the same as this. Hopefully, it turns out good.

  8. Hi! Thanks for this easy recipe, my son loves udon so hopefully he’ll like this too – will definitely try it soon! Just one quick question – where did you get your bowls? I’ve been looking for some nice udon/bibimbap bowls and love the look of yours 🙂

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